In the Kitchen: Stuffed Bell Peppers

I don’t like to run out of things.

At this moment, there is a back up/replacement product for just about anything in my pantry, medicine cabinet and baby supply closet.

Just used the last cup of flour? No problem. Check the third shelf, behind the spaghetti noodles.

Took the last two Immodium Tuesday after that unfortunate undercooked chicken sandwich incident? There’s some at the back of the cabinet next to the year’s worth of deodorant.

Wipes? Hell, I’ve got enough wipes to clean up after a zombie invasion. Brrrraaaaiiiins are no match for the cases of Pampers Sensitive I’ve got stacked in my son’s closet.

No matter how well I plan, though, I always seem to run out of “the good meat” and am occasionally left to choose between a UMO (unidentified meaty object) and a pound of ground beef when I open the deep freeze looking for dinner.

The UMO will likely remain in the freezer forever because I’m just not brave enough to defrost it, so I end up with ground beef.

And sure, I could make tacos, or burgers or spaghetti. Again. But sometimes, I’ve got bell peppers in the crisper.

Those are always good days.

Stuffed Bell Peppers

3 large green bell peppers, halved and seeded
1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
1 can tomato sauce
1 can diced tomatoes and chilis
1 cup cooked rice
1 tsp black pepper
½ tsp seasoning salt (Lawry’s, or I use Tony Chachere’s)
¾ cup water
1 cube beef bouillon or 1 tsp Better Than Bouillon
½ cup breadcrumbs (I like panko, but you can use whatever you have)
Optional: Cheese

Preheat oven to 350 degrees Fahrenheit.

Brown ground beef, then add onion and garlic and cook until onion starts to become transparent. Drain well. Add rice

Combine tomato sauce and diced tomatoes. Season with pepper and seasoning salt. Pour half of the mixture over the meat and rice and mix well.

Mix water and bouillon and pour into the bottom of a casserole dish.

Stuff each pepper half with the meat mixture and place in the water. (You may parboil the peppers beforehand if you would like them to turn out softer.)

Spoon out more tomato mixture on top of each pepper and sprinkle them liberally with breadcrumbs.

Bake for 25-30 minutes.

*If you’d like, top with grated or sliced cheese during the last five minutes of cooking time.

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35 thoughts on “In the Kitchen: Stuffed Bell Peppers

  1. Dammit, I needed this recipe two weeks ago! I couldn’t find a good version of this online or in any of my cookbooks, so I just winged it. It wasn’t great. We didn’t get diarrhea though, so that’s always good.

    Bookmarked! You have the best recipes, lady!

    1. Not getting the Hershey squirts is always a good measure of a meal. 😛

      And thanks! Most of this stuff my mom made growing up and I hated it then! Tweaked it a bit and made it my own, hope she doesn’t mind.

  2. Those look SO GOOD! It’s a holiday where I am, and we are all still recovering from our Thanksgiving Dinner/Food Induced Coma. However, my husband will be preparing those stuffed peppers for me tomorrow night. I’ll just go let him know 😉

      1. I think Thanksgiving is in October in Canada for a couple of reasons. The historical event of the “first Thanksgiving dinner” with the pilgrims and the Indians didn’t happen here, and our harvest is usually completely done by the first weekend of October. Also, there is snow on the ground by Halloween and everything is frozen by early November.

        He always does a good job 🙂 Thanks!

    1. I could probably cook ground beef every night and hubs would be happy. But I need a pork roast at least twice a month. And there has to be chicken frequently. And OMG sausage.

      Meeeeaaat.

  3. I don’t like peppers much, but if I did, I would gobble this up.

    You take the prettiest food pictures. The one with the pan, and the separated food piles? So Food Network!

    1. Secret? I scoop out the filling and toss the pepper. I don’t like the texture of it cooked, but I do like the flavor it gives.

      And you’re so sweet about the pics. I’m totally lame compared to actual food bloggers.

  4. My poor mother. I have boycotted cooked green peppers since the tender age of zero. And red and yellow and orange peppers. But everyone else tells me they’re just delicious.

    I’m too old to be a picky eater, aren’t I?

  5. I had to come over after reading your amazing comment on Kim’s blog! These look delicious! My husband loves stuffed peppers! I never had them as a child….only after I married! From one fellow Plants vs. Zombies love to another – I’m subscribing!

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